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Ingredients:
- 1½ cups cake flour
- 2½ tsp baking powder
- ¼ tsp salt
- ¾ cup caster sugar
- 180g soft butter
- 3 large eggs
- 2 tsp vanilla essence
Filling:
- 600ml fresh cream
- 2 tbsp sugar
- 1 tsp vanilla essence
- Strawberry / apricot jam (optional)
- Topping:
- Left over cream from the filling
- Canned apricot / peaches slices or fresh strawberries
Method:
Pre-heat your oven to 170°C.
Grease two 18cm round cake pan and line bottoms with greaseproof paper.
In a bowl, sift the flour, baking powder and salt.
Using another bowl, cream the butter and sugar until light, fluffy and creamy.
Beat the eggs in one at a time.
Slowly fold in the dry ingredients. Stir gently until all the ingredients are incorporated.
Do not overmix.
Divide the batter evenly between the two prepared cake pan.
Bake for 15 – 20 minutes or until a toothpick inserted in the middle comes out clean.
Take out of the oven and leave to cool in the pans for 10 minutes before turning the
cakes out onto a wire rack. Cool completely.
Filling:
In a clean bowl whip the fresh cream, sugar and vanilla essence until the cream hold a stiff peak.
When the cakes are cool, sandwich together with a layer of jam, if you’re using it and a third of the whipped cream.
Spread the remaining cream over the top and sides.
Garnish / dip the sides with crushed peanuts or roasted desiccated coconut.
Top with slices of canned apricot, peaches or slices of fresh strawberries.